10 Minute Caramel Sauce No Thermometer Needed
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A 10 minute homemade caramel sauce no thermometer required,foolproof, only 3 ingredients, one pot and 10 minutes of stirring its all it takes.
I hope you all had a blast this weekend, I have shared our Saturday adventures in the previous post, and while we planned on a beach outing for Sunday, I realized that Sebastian had to attend one of his friends 2nd birthday party, so we quickly changed our plans, went gift shopping and attended the party which was fun and nice. Thanks God for the internet and reminders, otherwise we would have totally missed it! And thanks God for 10 Minute Caramel Sauce No Thermometer Needed it makes everything wight in the world.
This weekend was also a productive one in terms of cooking and baking, I felt inspired and energized, so I whipped a few dishes and desserts for the family. I have tried my hands on some No Churn ice cream, which by the way turned out delicious and it required Caramel Sauce, thats how I decided to share my all time go to recipe for the quickest and easiest caramel sauce no thermometer required, because who has time to measure the temperature of bubbling sugar and cream?
Now once you make this caramel sauce you will never ever go to store bought again, its creamy, easy to make, sweet and so good on everything. Now, this sauce is not for stuffing brownies, you would need a thicker version, but if you are looking for a homemade, easy caramel sauce to put on ice cream, coffee, shakes, cakes and well, basically everything you want to pour it on, this is the recipe you need.
I like how quickly this comes together, start to finish its 10 minutes, maybe less, it requires stirring, but thanks God no fancy kitchen gadgets or thermometers are involved, it can be stored for up to two weeks in a jar in the fridge, and can be heated in the microwave if it solidifies in the fridge.
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature and cut up into pieces
- ½ cup heavy whipping cream
- 1 teaspoon salt
- In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
- When sugar has completely melted, add the butter and stir until well combined.
- Carefully, while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
- Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it cool.